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Title
Korean food and foodways : the root of health functional food / Cherl-Ho Lee.
ISBN
9789811900235 (electronic bk.)
981190023X (electronic bk.)
9811900221
9789811900228
Published
Singapore : Springer, 2022.
Language
English
Description
1 online resource (1 volume) : illustrations (black and white, and color).
Other Standard Identifiers
10.1007/978-981-19-0023-5 doi
Call Number
QP144.F85
Dewey Decimal Classification
641.3009515
Summary
This book offers an excellent introduction to Korean functional foods and shares latest important information for food scientists and nutritionists, including accurate, up-to-date information on Korean food science together with background information, archeological findings, as well as food methods and research on Korean fermented foods (e.g., grain wine, kimchi, jeotgal, and soybean sauces). It also discusses historical backgrounds and manufacturing method details of traditional food categories, such as rice cakes, sweets, fermented sauces, and alcoholic and non-alcoholic beverages, and helps us understand the full science behind Korean traditional food. This book elaborates on the various changes in food culture brought about by recent updates, and inspires future contributions of Korean food concepts, particularly regarding the latest research on the intersection of food and Traditional Eastern Medicine. While the book will be particularly valuable for researchers and scholars interested in specifics in food science, it will also appeal to traditional medicine researchers seeking new knowledge for current functional foods.
Bibliography, etc. Note
Includes bibliographical references and index.
Access Note
Access limited to authorized users.
Source of Description
Description based on print version record.
Chapter 1: Diet of Northeast Asian Paleolithic Peoples
Chapter 2: The Nutritional Anthropological Contribution of Primitive
Pottery Culture
Chapter 3: Rice and Soybean Cultivation
Chapter 4: Food science and Dongyi Tribes
Chapter 5: Food science and Rice Cakes and Korean Sweets
Chapter 6: Characteristics and Classification of Joseon Soy Sauce
Chapter 7: Kimchi and Jeotgal
Chapter 8: Korean Non-alcoholic Beverages
Chapter 9: Traditional Korean Alcoholic Drinks
Chapter 10: Eastern Medicine and the Founding of the Traditional Korean Diet
Chapter 11: Food and Nutritional Status
Chapter 12. Harmony of Eastern and Western Diet.
